| Description |
xi, 157 pages : illustrations ; 24 cm |
| Series |
Food in American history.
|
| Bibliography |
Includes bibliographical references (pages [147]-150) and index. |
| Contents |
Introduction -- Foodstuffs -- Food preparation -- Eating habits -- Concepts of diet and nutrition and food crises. |
| Summary |
From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of "road food," and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. This book documents these changes through the period to explain what foodways say about our society. This narrative is enlivened with numerous period anecdotes that bring American history alive through food history. |
| Subject |
Food -- History -- 19th century.
|
|
Food habits -- History -- 19th century.
|
|
Cooking, American -- History -- 19th century.
|
|
Food -- History -- 20th century.
|
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Food habits -- History -- 20th century.
|
|
Cooking, American -- History -- 20th century.
|
| Genre |
Cookbooks.
|
| ISBN |
9780313354106 (hard copy : alk. paper) |
|
0313354103 (hard copy : alk. paper) |
|
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